Cdtelettes de Perdreaux à la Financier

Ingredients

• 2 partridges trussed for roasting
• 1 liard-boiled white of egg
• 3 truffles
• 18 preserved mushrooms
• 1 small bottle financiere
• 0.5 oz. butter
• 1 egg
• 1 oz. panade (No. 8)
• 0.5 gill veloutee sauce (No. 206)
• 1 gill sauce Madere (No. 237 a)
• meat glaze (No. 247)
• salt and pepper
• a crouton of fried bread
• a small quantity of mashed potatoes

Method

1. 1

   Roast one partridge, bone the other, and pound the meat until smooth; add the raw egg, panade, and veloutee sauce.

2. 2

   Season and rub through a sieve.

3. 3

   Bone the cooked partridge when cold, cut into thin slices.

4. 4

   Stamp out rounds for garnish and cutlet shapes; decorate moulds with little rounds of egg, truffle, and mushroom.

5. 5

   Butter moulds, fill with farce, lay a slice of cooked partridge on top, fill up with farce, smooth over, and cook in a moderately heated oven for 20 minutes.

6. 6

   Heat up financiere ragout in sauce Madere, add remaining mushrooms and truffles, and simmer.

7. 7

   Dress cutlets on a border of mashed potatoes, arrange financiere artistically, pour sauce round, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 311. The excerpt below is the record exactly as published.

Cdtelettes de Perdreaux d la Financier e. — 2 par- tridges trussed for roasting, 1 liard-boiled ivhite of egg, 3 truffles,. 18 preserved mushrooms, 1 small bottle financiere, % oz. butter,, l .egg, 1 oz.panade (No. 8), £ gill veloutee sauce (No. 206), 1 gill sauce Madere (No. 237 a), meat glaze (No. 247), salt and pepper, a crouton of fried bread, a small quantity of mashed potatoes. Eoast one of the partridges, bone the other, and pound the meat,, freed from sinews and skin, till smooth ; add the raw egg, panade, and veloutee. sauce. Season to taste, and rub through a wire sieve. Bone the cooked partridge when cold, and cut into thin slices. Stamp out some rounds for garnish and eight to ten cutlet shapes ; stamp out some little rounds of white of egg (hard-boiled), of truffle, and of mushroom ; butter eight to ten cutlet moulds, decorate them with the little rounds just referred to, put them on the ice to set, work up the farce, and put a thin layer in each mould ; lay a thin slice of cooked partridge on top, fill up with farce, smooth over with a wet knife (press down well), put them in a saute-pan containing a little hot water, cover with a buttered paper, and cook in a moderately heated oven for twenty minutes. Heat up the financiere ragout in the sauce Madere, add the remaining mushrooms and truffles, left whole or cut in dice, and simmer for a few minutes. Fix the croute of fried bread in the centre of a hot dish, around which put a thin border of mashed potatoes. Turn out the cutlets, dress them neatly on the border of mashed potatoes. Arrange the financiere as a garniture artistically on the croute, pour the sauce round, sprinkle with a little dissolved meat glaze, and serve. 1077. Partridge Sodge-Podgel — 1 brace of partridges, % lb., streaky bacon, 2 sheep's kidneys, 6 to 8 sauce oysters (bearded), 1 shallot, 4 potatoes, 1 gill stock, 1 oz. butter, salt, pepper, and cayenne. Procure the partridges ready trimmed for roasting, bone them, and cut the birds into neat pieces. Cut the bacon into slices, skin the kidneys and slice them, peel and chop the shallot, wash, peel, and cut the potatoes into round slices about one eighth of an inch thick. Take a fire-proof tureen, or, failing this, use a large pie dish, butter it well, and fill up with alternate layers of partridge, bacon, kidneys, and oysters ; put at least one layer of potato slices in the centre. ENTREES OF GAME ( HOT DISHES) 373 Season each layer with pepper and salt and a tiny pinch of cayenne ; sprinkle the chopped shallot over the top. Pour in the stock. Melt the butter ; dip each slice of the potatoes (remaining) in the butter and range them neatly on the top of the contents of the dish. This must be done very neatly ; the slices must overlap each other and must be arranged in rows, so that the surface is completely covered. Pour the remainder of the melted butter over the potatoes. Sprinkle with a few fried bread-crumbs if handy, and cover with a buttered piece of paper. Cook the dish in a moderately heated oven for about two hours. When done remove the buttered paper, sprinkle the top -of the dish with finely-chopped parsley, place it on a flat dish with a folded napkin or dish-paper, and send to table hot. 1078. Pate de Perdreaux (Partridge Pie). — 2 young par- tridges, | lb. lean veal, % lb. boiled bacon or gammon, 1 gill Soubise ■(No. 232) or onion sauce, 1 oz. blotter, 2 hard-boiled eggs, chopped parsley, preserved mushrooms, salt, pepper, and aromatic seasoning. Puff or rough paste for covering. Procure the birds ready trussed, divide them into halves, and fry these slightly in a saute-pan with the butter. Line a pie-dish with thin slices of lean veal and bacon, lay in the birds, season with chopped mushrooms, chopped parsley, salt, pepper, and a good pinch of aromatic spice. Put a layer of veal and bacon slices on the top, and pour the sauce over this ; cover this with slices of hard-boiled eggs. Poll out the paste and cover the pie in the usual manner. Bake for a full hour in a fairly well heated oven, and pour a little rich stock or gravy into the pie as it leaves the oven. Serve either hot or cold. 1079. Souffle de Perdreau d V Anglaise. — About 8 oz. ■cooked partridge, 2 oz. brown bread-crumbs, 3 eggs, \ gill cream, | gill brown stock, butter, 3 large truffles, 1 oz. panade (No. 8)

Cook this with the app: pantry check, scaling, and the assistant.